Grilled Curried Chicken Salad and Pita

Go ahead and pack it in: This chicken salad, from Canyon Ranch in Tucson, Arizona, tastes deceptively creamy, but unlike the old-fashioned mayo-drenched variety, it is held together with tangy nonfat yogurt.

Serves 4 sandwiches

Nutrition per serving

Nutrition per serving

287 calories per sandwich

7 g fat (1 g saturated fat)

25 g carbs

6 g fiber

21 g protein

Self approved

INGREDIENTS

1 whole boneless, skinless chicken breast (8 oz), halved

2 tablespoons canola-oil mayonnaise

2 tablespoons nonfat plain yogurt

1/3 cup peeled and diced apple

1/4 cup red seedless grapes, quartered

3 tablespoons diced red onion

2 teaspoons apple juice

1 tablespoon chopped fresh parsley

1 teaspoon curry powder

1/4 teaspoon salt

Pinch of black pepper

2 whole-wheat pita rounds, cut in half

4 lettuce leaves

8 slices tomato

PREPARATION

Preheat grill or broiler. Remove excess fat from chicken and pound breast halves between sheets of waxed paper to 1/2-inch thickness. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool. Cut into 1/2-inch cubes and place in a medium bowl. Add mayonnaise, yogurt, apple, grapes, red onion, apple juice, parsley, curry powder, salt, and pepper. Mix. Heat pita in warm oven and serve with chicken salad, lettuce and tomato slices.